Friday, August 9, 2013

Cake Mix Cinnamon Rolls

I got this recipe from my mom years ago. She got it from a friend that owned a small diner in Louisiana. I remember them being good, but apparently I forgot just how good they are! After years of this recipe sitting in my files, I finally made them for my family and they are so incredibly good! They are moist and full of flavor. These are my new go to cinnamon roll recipe. I hope you enjoy them as much as we did!

Cake Mix Cinnamon Rolls

2 ½ c water
2 pkgs. Yeast
1 yellow or white cake mix (I used yellow)
5 cups flour
Oil and eggs that cake mix calls for

Filling:
Softened Butter
Cinnamon
Brown Sugar
(raisins & nuts optional)


Mix first 5 ingredients and let rise like other cinnamon roll recipes. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, 1 - 1 1/2 hours.

Punch down dough and let rest for 5 minutes. Roll dough out on floured surface into a rectangle. 

Brush softened butter over dough.  Sprinkle brown sugar and cinnamon over dough. Roll up dough and pinch edge together to seal.

Cut the roll into slices.


Arrange in greased baking pans and let rise again. Bake 15 – 20 minutes at 350*. Let cool and drizzle with frosting. (I used home made cream cheese frosting)

You can also make these into orange rolls by filling them with butter, sugar and orange zest, then frosting them with an orange glaze frosting! GO here for the instructions on orange rolls and for a recipe on butter cream glaze.

Monday, May 6, 2013

Texas Cowboy Salsa (aka Cowboy Caviar)

My mom shared this yummy recipe with me at a family reunion. It is another great summer recipe, although I also served it at a New Year's Eve party and it was a  total hit. It kind of reminds me of a bean salad with the marinade, but way better! My kids often ask me to make this because they like it so much. Be aware that this makes a large batch which is perfect for a group, it's delicious! 



Texas Cowboy Salsa

1 can each-drain and rinse
  Pinto beans
  Northern beans
  Black beans
  Black eyed peas
  Kidney beans
  White kidney beans
  Corn
Chop fine-
   1 c green pepper
   1 c celery
   1 onion
2 cans diced green chilies

Mix all together in a container with a tight lid.
I use a large flat one so it covers better to marinate.
Depending on the amount of beans used, you will need to make
½ more or double the marinate.

In a saucepan bring to a boil:
   1 cup oil
   1 cup sugar
   1 tsp water
    ¾ c white vinegar
    1 tsp salt
     ½ tsp pepper

Let marinade cool, and  then stir in with bean mixture. 
Let marinate for 24 hours before serving for best flavor. 
Serve with tortilla chips and enjoy!

Tabbouleh


Well, I've been "missing" for a while. We decided to sell our home and move to a new home. It all went very well and I'm finally back to sharing recipes again!

Here is an amazing recipe that I am excited to share with you. I got from my sweet friend Holly after she brought it to a summer picnic. It is refreshing and full of flavor. I am not normally a big fan of Tabbouleh that you get from a deli because I really don't care for parsley. But, this recipe uses flat leaf Italian parsley and not nearly as much as you see in those deli recipes. I think this is divine. My family can just sit and eat this for a meal and be happy. I hope you enjoy this too. It's a great refreshing summer salad. 


Tabbouleh

1 1/2 cup bulgar wheat
1 medium onion, diced
1/2 bunch green onions, diced (both green and white parts)
1 1/2 cup Italian/flat leaf parsley, finely chopped
3/4 cup lemon juice
1/2 cup olive oil
1 2-oz package pine nuts
1/2 cup feta cheese
 2+ tomatoes, chopped
1 teaspoon salt freshly ground pepper

Directions:
1. put bulgar wheat in a bowl and cover with water. Let soak for 1 hour
2. Drain bulgar, if necessary you can use cheesecloth to squeeze out excess liquid 
3. Add all non-liquid ingredients to a big bowl and toss together 
4. Add liquid; adjust amounts to achieve correct moistness. (It should be a little juicy, but not soupy)
5. Serve with cut pita bread

Saturday, July 30, 2011

Fresh Summer Corn Salad


I made this for a church picnic today and had a lot of compliments. This was a yummy refreshing salad! Thanks to Jen from Tatertos and Jello for sharing this great recipe on her blog!

Fresh Summer Corn Salad ( from Tatertots and Jello)

8 ears sweet corn OR 4 cups of frozen corn.
1 large red pepper, chopped
1 red onion, minced
3 large tomatoes, chopped, or 25 mini tomatoes, cut in half
1/3 cup cilantro, chopped
1/3 cup lime juice
1/3cup olive oil
Salt and pepper to taste

1. Cut the fresh corn off the cob or add the frozen corn to the pot and steam for 3 to 5 minutes in 1/4 cup water.
2. Remove lid and cook, stirring, 2 minutes more or until water evaporates.
3. Toss the corn with all other ingredients and chill.

**Be sure not to overcook the corn.

Makes about 6 cups.

Sunday, March 13, 2011

Mulligatawny Soup

My husband came home from work one day telling me about this great soup he had a lunch. The name was familiar, I remembered seeing it one one of my favorite recipe blogs. So, with a few clicks of a mouse, I found it! Thank you Melanie from Mel's Kitchen Cafe! This soup was incredibly good! Of course we love a good curry. This was a bit spicy, it may have been the brand of curry that I used which seems to be spicier than what I usually buy. So, you might want to start with less, and you can always add more. I added a little sugar, a full apple and half and half instead of cream. My family loved this! We ate it with some store bought Naan bread warmed in the oven. Melanie has a recipe for homemade Naan that I can't wait to make!

Mulligatawny Soup adapted from Mel's Kitchen Cafe

*Note: this recipe makes use of already cooked rice and chicken so plan accordingly!

*Serves 6-8

1 tablespoon olive oil
½ onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled
1 cup thinly chopped celery, about 3 stalks
¼ cup all-purpose flour
2 tablespoons curry powder or 1 tablespoon hot curry powder
6 cups low-sodium chicken broth
1 Granny Smith or other tart apple, cored, peeled and chopped
2 cups cooked rice, white or brown
2 cups cooked, diced or shredded chicken, (about 2 chicken breasts)
1 teaspoon salt
1 Tbs brown sugar
¼ teaspoon dried thyme
½ teaspoon black pepper
2 cups half and half (or 1 cup cream)

In a large pot, heat the oil over medium heat until hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. Add the half & half and warm the soup through.

Amish Whoopie Pies

These soft morsles of goodness are so incredibly good! Almost like a giant soft oreo. I first had them years ago when visiting my cousins. My mom made sure to get the recipe and make them for us. My aunt made them for a Christmas family dinner so I had to quick take some pictures so I could share the recipe with you!

Amish Whoopie Pies
1 1/2 c Crisco
3 c sugar
1 Tbs soda
1 1/2 c buttermilk
1 1/2 c hot water
3 eggs
1 c cocoa
1 Tbs vanilla
1 Tbs salt
6 c flour

Mix well. Bake on generously greased cookie sheets. Dough will be soft so spread dough in a circle to bake. Bake for 8 min. Carefully place on counter to cool.

Filling:
Beat with electric mixer till fluffy
3 c Crisco (Crisco works best)
6 egg whites
2 Tbs vanilla
4 Tbs milk
6 c powdered sugar

Carefully spread filling on bottom side of each cookie. then top with a second cookie to make a sandwich. keep individual cookie sandwiches in small sandwich bags
these are like homemade hostess ding dongs!

Other option for filling using marshmallow fluffWhoopie Pie Filling:
Some people prefer just using the Marshmallow Fluff right out of the jar and not making the below filling. Your choice.

1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner's) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract

* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only

** Marshmallow Creme may be substituted.

In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.

Perfectly Wonderful Cinnamon Rolls (& Orange Rolls)

We made four batches of these on Christmas Eve and delivered them to friends and let me tell you, they were delicous! I got the recipe from The Sister's Cafe and it's a keeper! The key is to not over bake them. They are just barely golden when they are done. So, don't let them get too browned. The recipe comes with a buttercream glaze but I made mine with a homemade cream cheese frosting. I also made an orange roll variation which I will post at the bottom. These were a great treat to have Christmas morning!

Cinnamon Rolls - from The Sister's Cafe
2 c. milk
2 cubes butter (1 cup)
2 pkg yeast (4 ½ tsp)
1/3 c. warm water
1 1/3 c. sugar
1 tsp salt
4 beaten large eggs
8 c. flour
Filling: 1 square softened butter & cinnamon(lots) & sugar

Heat milk and 2 cubes of butter together until butter is melted. Cool and set aside. Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 c. sugar, 1 tsp salt, 4 beaten eggs. Add 4 c. flour and mix and gradually add 4 additional cups flour. Dough should be firm but sticky. Cover with cloth and put in a warm place, and raise 1 ½ to 2 hours. Dough should nearly be doubled in size. Divide dough in half and empty onto floured surface and knead a little. Roll dough into rectangle, about ½ inch thick. To this half of dough, spread on ½ cube of softened butter, completely covering dough. Then sprinkle a coating of sugar over entire piece of dough. Then a layer of cinnamon. Be generous with the cinnamon; this is what makes it tasty. Roll into long roll, pinch edges together and slice with dental floss. Place on a cookie sheet covered with a silpt or parchment paper. Do same thing to second half of dough. Cover with a clean dishtowel (or saran wrap sprayed with cooking spray) and put in warm place, free of drafts, for 2 to 5 hours to raise--just depends-but the should be double in size. Bake at 350° for 10 minutes or until barely browned. Remove from oven and let set for 5 minutes. Drizzle with glaze while still warm. Makes 3-4 dozen.

Butter Cream Glaze:
1 cube softened butter (1/2 cup)
1 tsp vanilla
dash of salt
dash of cream of tarter
1 1/2 lbs powdered sugar
scalded milk or cream

Add all together...adding milk a little at a time, alternately with the powdered sugar until desired consistency is reached. For cinnamon rolls, it needs to be a little thinner than regular icing.
We also made the orange rolls with the same dough recipe. Be generous with the orange glaze when rolls are done.
Orange Rolls
Also from the Sister's Cafe

Make dough recipe above as for cinnamon rolls but instead of the cinnamon/brown sugar filling use this orange filling.

Filling:
1/2 cup softened butter
1 cup sugar
2 T. freshly squeezed orange juice
Grated orange rind from two large oranges

Mix together and spread on dough as you would the brown sugar and cinnamon for cinnamon rolls. Roll up and make like the cinnamon rolls.

Orange Glaze:
Mix together;
1 ½ cups powdered sugar
3 T. freshly squeezed orange juice
½ tsp. grated orange rind.

Spread over cooled orange rolls